Hot ham warms up holidays

With mild heat, peppadews give glaze just the right kick

Peppadew glazed ham has a sweet and sour tang with just a hint of heat. AP PHOTO

Time is running short for special holiday dinners, right through New Year's, so I made this one effortlessly delicious to help you squeeze it in.

The concept is pretty basic - get yourself a bone-in ham (bone-in hams tend to have more flavor), dump glaze on it, pop it in the oven, then walk away except to glaze every now and again.

he trick that puts this sweet-andtangy ham glaze over the top - and way above your basic honey glazed ham - is spiking it with Peppadews, a small, tangy red pepper. These peppers, which look like cherry tomatoes, have a very mild heat, a pronounced sweetness and just a kick of tang. Pureed with orange juice and agave syrup, they make an awesome complement for a baked ham.

Grocers sell Peppadews both jarred and loose (at the olive bar). If you can't find them, you could substitute jarred roasted red peppers and a splash of hot sauce, or yellow banana peppers.

In a blender, combine the agave, cloves, orange juice and Peppadews. Puree until smooth, then transfer to a small saucepan over medium heat. Bring to a simmer and cook until thickened, about 10 minutes.

Set the ham in the pan, then brush it with half of the glaze.

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Bake for 1 hour, brushing with additional glaze every 20 minutes. Let the ham rest for 15 minutes before slicing.

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